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Small Pomegranate Cheesecake

5 from 8 votes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 482 kcal


  • 1 Pomegranate
  • 3 small Eggs
  • 100 g Sugar
  • 50 g Butter
  • 1 Tonka beans, finely grated, to be bought at well-stocked spice stands
  • 300 g Quark
  • 3 tbsp Wheat flour
  • 1,5 tsp Baking powder
  • 1 tsp Cinammon
  • 3 tbsp Coconut flakes

Aside from that:

  • 12 Paper cases for muffins / muffin tin
  • Possibly some powdered or vanilla sugar to sprinkle the finished cakes


  • Halve the pomegranate and carefully peel out the seeds (this is best done with the help of a spoon handle), collecting 2 tablespoons of the juice. Drain the pomegranate seeds well. Preheat the oven to 180 degrees (top and bottom heat). Beat the eggs, sugar, softened butter and tonka bean zest with a hand mixer for about five minutes until frothy.
  • Add quark, flour, baking powder, cinnamon, coconut flakes and the 2 tablespoons of pomegranate juice and stir everything for another five minutes until a smooth dough is formed. Carefully stir the pomegranate seeds into the batter with the help of a spoon (I put a remainder aside for garnish).
  • Place the paper cases in the hollows of a muffin tin (this saves you greasing) and fill approx. 3/4 with the batter. Bake in the oven for about 30-35 minutes until the cheesecakes are lightly browned. Take out of the oven and let cool down completely on a wire rack. Before serving, dust with vanilla or powdered sugar to taste and garnish with the remaining pomegranate seeds.
  • Not only with coffee, also taste great as a dessert. Have fun baking and trying!


Serving: 100gCalories: 482kcalCarbohydrates: 52.9gProtein: 4.5gFat: 28.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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